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Cereals and bread from Bangladesh, West Bengal, Assam, Odisha, Jharkhand, Chhattisgarh, Tamil Nadu, Kerala
Leftover cooked rice is covered with water and left overnight, for at least 12 hours. Lactic bacteria such as Leuconostoc and Weissella grow in it and sour it slightly. The rice and its sour water are eaten cold for breakfast with salt, green chillies and onion. Made in 3 steps over 12 h – 19 h. The longest step, cover with water and leave overnight, takes 12–18 h (Afrin S 2024) and runs at 25–30 °C (Afrin S 2024). Leuconostoc lactis and Weissella confusa does most of the fermenting.
| Main step | 12–18 hReported[afrin2024][hariharamohan2026] | Cover with water and leave overnight |
|---|---|---|
| Temperature | 25–30 °CReported[afrin2024][hariharamohan2026] | Cover with water and leave overnight |
| Cooked rice · Washed and cooked 20–30 min, then cooled to room temperature[afrin2024] | |
| Enough to submerge the rice; 1 part rice to 7 parts water (w/v) in one study | Drinking water[afrin2024][hariharamohan2026] |
| To taste | Salt, green chillies and onion · To serve[afrin2024] |
| Starter | spontaneous |
Total time across the recorded steps: 12 h – 19 h
What changes: Rice is cooked and left to cool
Output: cooled cooked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Panta bhat ferments rice that is already cooked, in plain water, with nothing added. Batter ferments such as idli and puto start from raw soaked rice instead. It is ready in one night and is eaten unheated.
The sources set no pH or storage limits. One study chose 18 h of soaking to reach the acid phase below pH 5.5.
Every number is labelled with how it is known. How this atlas is made
